Effects of Hydrophobic and Ionic Interactions on Glycation of Casein during Maillard Reaction von Akillioglu, H. Gul, Gokmen, Vural

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Kinetic evaluation of the inhibition of protein glycation during heating von Akıllıoğlu, H. Gül, Gökmen, Vural

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Monitoring protein glycation by electrospray ionization (ESI) quadrupole time-of-flight (Q-TOF) mass spectrometer von Akıllıoğlu, H. Gül, Çelikbıçak, Ömür, Salih, Bekir, Gökmen, Vural

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Comparisons of phenolic compounds, isoflavones, antioxidant capacity and oxidative enzymes in yellow and black soybeans seed coat and dehulled bean von Žilić, Slađana, Akıllıoğlu, H. Gül, Serpen, Arda, Perić, Vesna, Gökmen, Vural

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Effects of heat treatment and in vitro digestion on the Angiotensin converting enzyme inhibitory activity of some legume species von Akıllıoğlu, H. Gül, Karakaya, Sibel

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Mitigation of ovalbumin glycation in vitro by its treatment with green tea polyphenols von Comert, Ezgi Doan, Akilliolu, HGuel, Gokmen, Vural

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Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation von Akillioglu, HGuel, Gokmen, Vural

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Investigation and kinetic evaluation of furan formation in tomato paste and pulp during heating von Gül Akıllıoğlu, H., Savaş Bahçeci, K., Gökmen, Vural

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Osmotic and membrane distillation for the concentration of tomato juice: Effects on quality and safety characteristics von Savaş Bahçeci, K., Gül Akıllıoğlu, H., Gökmen, Vural

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Changes in total phenols, total flavonoids, and antioxidant activities of common beans and pinto beans after soaking, cooking, and in vitro digestion process von Akillioglu, H. Gul, Karakaya, Sibel

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Mitigation of acrylamide and hydroxymethyl furfural in instant coffee by yeast fermentation: Coffee - Science, Technology and Impacts on Human Health von AKILLIOGLU, H. Gül, GÖKMEN, Vural

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Some quality characteristics and nutritional properties of traditional egg pasta (erişte) von Akillioglu, Halise Gul, Yalcin, Erkan

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